zoom Kale and mushroom rice noodle stir-fry

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    Kale and mushroom rice noodle stir-fry

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    Kale and mushroom rice noodle stir-fry

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 2


    100g flat rice noodles
    75g pentland brig kale
    1½ tbsp sesame oil
    200g mixed exotic mushrooms, torn or halved
    1 garlic clove, finely chopped
    15g fresh root ginger, finely chopped
    1 red chilli, finely chopped
    2-3 tbsp light soy sauce, to taste
    2 tbsp chilli jam or sweet chilli sauce
    2 tbsp lime juice
    3 tbsp unsalted roasted peanuts, crushed


    1. Cover the rice noodles with hand-hot water in a large bowl. Set aside for 15 minutes to soften slightly. Tear the kale leaves from the central rib (discard this), then tear the leaves into small, bite-sized pieces.

    2. Put the sesame oil in a large wok or frying pan and set over a high heat. Add the mushrooms and stir-fry for 2 minutes. Throw in the garlic, ginger and chilli and stir-fry for 1-2 minutes. Add the kale, 2 tbsp soy sauce and the chilli jam or sauce and cook for 2 minutes, then drain the noodles and add to the pan. Stir-fry for 2-3 minutes, until the noodles are just cooked. Remove from the heat and toss through the lime juice and peanuts. Taste and add the remaining 1 tbsp soy sauce, if needed, before serving. 

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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